Muhajir-style Chicken Salad

Ingredients

In this Muhajir adaptation of Gỏi gà, we incorporate traditional Muhajir spices such as cumin, coriander, and turmeric to infuse the chicken with a rich and aromatic flavor. Additionally, we use a tangy yogurt-based dressing with a hint of mint, which adds a refreshing element to the salad. We alse have the original recipe for Gỏi gà, so you can check it out.

• 500g (1.1 lb) boneless chicken breast 500g (1.1 lb) boneless chicken breast
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt, to taste Salt, to taste
• 1 cucumber, julienned 1 cucumber, julienned
• 2 carrots, julienned 2 carrots, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• For the dressing: For the dressing:
• 1/2 cup plain yogurt 1/2 cup plain yogurt
• Juice of 1 lime Juice of 1 lime
• 1 tablespoon chopped fresh mint leaves 1 tablespoon chopped fresh mint leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the cumin powder, coriander powder, turmeric powder, and salt. Rub the spice mixture onto the chicken breasts, ensuring they are evenly coated. Let it marinate for 30 minutes.
2. 2.
   Heat a grill pan or skillet over medium heat. Cook the chicken breasts for about 6-8 minutes per side, or until cooked through. Remove from heat and let them rest for a few minutes. Slice the chicken into thin strips.
3. 3.
   In a large bowl, combine the cucumber, carrots, bell peppers, and red onion.
4. 4.
   In a separate small bowl, whisk together the yogurt, lime juice, chopped mint leaves, salt, and pepper to make the dressing.
5. 5.
   Add the sliced chicken to the bowl of vegetables and pour the dressing over the top. Toss gently to combine.
6. 6.
   Garnish with fresh mint leaves and serve chilled.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate. You can also grill the chicken outdoors for a smoky flavor.
• Cucumber — Remove the seeds from the cucumber before julienning to prevent excess moisture in the salad.
• Yogurt — Use Greek yogurt for a thicker consistency, or opt for dairy-free yogurt if you have dietary restrictions.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or cayenne pepper to the chicken marinade.
• Feel free to add other vegetables such as shredded cabbage or bean sprouts for added crunch and nutrition.
• If you prefer a creamier dressing, add a tablespoon of mayonnaise to the yogurt dressing.
• Serve the salad on a bed of lettuce leaves for an extra layer of freshness.
• This salad can be made ahead of time and refrigerated for a few hours to allow the flavors to meld together.

Serving advice

Serve the Muhajir-style Chicken Salad chilled as a refreshing appetizer or light main course. It pairs well with warm naan bread or steamed rice.

Presentation advice

Arrange the sliced chicken and colorful vegetables on a platter, drizzle the dressing over the top, and garnish with fresh mint leaves for an appealing presentation.